Using a standing mixer, or a mixing bowl and electric mixer, combine all ingredients in the same bowl and mix on a medium speed until dough begins to form.

Remove the dough from the bowl and onto a lightly floured surface. Work the dough with your hands into a flat disc. Wrap in plastic wrap and allow to rest for an hour. After the dough has rested, roll it out onto a lightly floured surface using a rolling pin.

Once the dough is thin, flat and pliable, place in a lightly buttered pie pan and form the dough to the pan, leaving an excess of about a half-inch around the rim. Roll the rolling pin over the pan to remove excess pie dough. With a fork, poke the dough in several places (to allow heat to escape during blind bake). Cut a sheet of parchment paper to fit the crust. Place on the raw crust. Anchor the paper with dried beans or pie weights. Bake for 10 minutes and promptly remove from oven so crust can cool.

To make the filling: In a medium pot combine butter, sugar, caramel, salt, bourbon, pecans and vanilla. Bring to a simmer. In a mixing bowl, beat the eggs. When the ingredients in the pot reach a simmer, slowly add the eggs. Pour the mixture into pie shell and bake for 30-35 minutes.